A pumpkin angel food cake roll with lemon filling is an elegant dessert that’s super easy to make. The pumpkin cake comes together with an angel food cake mix, pumpkin puree, and pumpkin pie spice, then gets rolled up with a sweet and creamy lemon filling. An easy fall dessert everyone will love.
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You’re Going to Love This
Easy to make. An angel food cake roll is actually way easier to make than you may think. It just seems hard because it looks a bit futzy and like there’s lots of room for things to go wrong. But rest assured, it’s very, very easy.
Light pumpkin dessert. Fall dessert tables tend to be filled with heavy, rich desserts. A pumpkin angel food cake roll with lemon cream filling is light and airy -- and everyone will have room for at least one slice.
Pumpkin angel food cake. A pumpkin angel food cake all on its own is a delicious dessert. So when it’s rolled up with a light and creamy lemony whipped cream, it’s an extra special treat.
Pumpkin roll using cake mix. Boxed cake mixes are a handy head-start in the kitchen -- especially for this recipe. No one will know you didn’t crack 13 eggs and whip the whites for one second short of an eternity to create this light and airy angel food cake. And by the time you add in the pumpkin pie spices and pumpkin puree, any clues that this came from a cake mix are long gone.
Sheet pan angel food cake. If you don’t have an angel food cake pan, you’re in luck. You don’t need one to make a pumpkin angel food cake roll. Just pour the batter on a sheet pan lined with parchment and you’re all set!
Elegant dessert. A roll cake is sometimes called a roulade, which definitely sounds ~fancy~. This roll cake shows off your baking swagger, but not in an ostentatious kind of way. It's just a stepped-up presentation of what could have been a simple cake. You know, like putting on your good sweats.
How to Make Pumpkin Angel Food Cake Roll with Lemon Filling
Preheat the oven to 350. Line a baking sheet with parchment paper.
Place all cake roll ingredients in a large bowl and mix for about 3 minutes. Pour batter onto prepared baking sheet and bake for 15-20 minutes or until lightly golden brown on top.
While the cake is baking, lay a clean dish towel on your counter and cover it completely in powdered sugar (super weird, I know).
When the cake is done, place it on a baking rack to cool for 5 minutes.
In one fell swoop, flip the baking pan over so the cake is face down onto the powdered sugar-covered towel.
Gently peel off the parchment paper.
Fold the short end of the towel onto the cake and roll it up. Place the roll on a baking rack and let it cool all the way -- at least an hour.
Chill a metal bowl and beaters in the freezer for about ten minutes before preparing the lemon filling.
Whip the cream with a hand mixer in the chilled bowl for about two minutes or until it is light and fluffy. In a small bowl, stir together sweetened condensed milk, lemon juice, and 1 tablespoon lemon zest. Fold the condensed milk mixture into the whipped cream until fully incorporated.
When the cake is cool, carefully unroll it and spread about ½ of the filling over the cake, leaving about an inch around the borders.
Carefully roll up the cake and transfer to a platter. Frost the top and sides of the cake with the remaining lemon cream filling.
Sprinkle one tablespoon of lemon zest over the angel food cake roll.
Store your pumpkin angel food cake roll covered in the refrigerator for up to 3 days (you’ll probably have to deploy the toothpick-plastic-wrap tent technique).
More Pumpkin Desserts
📖 Recipe
Pumpkin Angel Food Cake Roll with Lemon Filling
Ingredients
Pumpkin Angel Food Cake Roll
- 1 box angel food cake mix
- 1 cup water
- 1 ½ teaspoons pumpkin pie spice
- ¾ cup pumpkin puree
Lemon Filling
- 16 oz. heavy whipping cream
- 1 can sweetened condensed milk
- ⅓ cup fresh lemon juice
- 2 tablespoons lemon zest (divided)
Instructions
- Preheat oven to 350. Line a baking sheet with parchment paper.
- Place all cake roll ingredients in a large bowl and mix for about 3 minutes. Pour batter onto prepared baking sheet and bake for 15-20 minutes or until lightly golden brown on top.
- While the cake is baking, lay a clean dish towel on your counter and cover it completely in powdered sugar (super weird, I know). When the cake is done, place it on a baking rack to cool for 5 minutes. In one fell swoop, flip the baking pan over so the cake is face down onto the powdered sugar-covered towel. Gently peel off the parchment paper. Fold the short end of the towel onto the cake and roll it up. Place the roll on a baking rack and let it cool all the way -- at least an hour.
- Chill a metal bowl and beaters in the freezer for about ten minutes before preparing the lemon filling. Whip the cream with a hand mixer in the chilled bowl for about two minutes or until it is light and fluffy. In a small bowl, stir together sweetened condensed milk, lemon juice, and 1 tablespoon lemon zest. Fold the condensed milk mixture into the whipped cream until fully incorporated.
- When the cake is cool, carefully unroll it and spread about ½ of the filling over the cake, leaving about an inch around the borders. Carefully roll up the cake and transfer to a platter. Frost the top and sides of the cake with the remaining lemon cream filling. Sprinkle one tablespoon of lemon zest over the angel food cake roll.
WHAT SIZE BAKING SHEET? SAME AS COOKIE SHEETS?
Hi, Mary! Yes, you're exactly right -- it's a half sheet pan that measures around 13 x 18 from the outer edges. Hope that helps! Cara